The story
In the quiet village of Saint-Omer-en-Chaussée, just outside Beauvais, Auberge de Monceaux is a restaurant that wears its values openly. Run by a team of young, passionate cooks and front-of-house staff, the auberge combines a deep respect for tradition with a clear-eyed commitment to contemporary gastronomy. Their motto – faire bonne chère dans un univers champêtre – translates to eating well in a pastoral setting, and that is exactly what they deliver.
The kitchen practices a reasoned, engaged style of modern cuisine, sourcing local produce and cooking everything from scratch. The team is sensitive to ecological questions and the territorial roots of their restaurant, ensuring that each plate reflects the land around them. This is not a place for fussy innovation; rather, it is a thoughtful homage to the heritage of French country cooking, reimagined with a light, contemporary touch.
The restaurant’s balanced approach earned it a Michelin Recommended distinction in 2026, a recognition that highlights the consistency and sincerity of the dining experience. The guide’s nod confirms what the team’s philosophy already promises: a meal that is both grounded and forward-looking.
Auberge de Monceaux offers a few tasting options, from a lunch menu at 28€ to a “Carte Blanche” at 75€, allowing guests to choose their level of discovery. The “Auberge” menu at 60€ is a good middle ground for those wanting a full expression of the kitchen’s style. While the precise dishes change with the seasons, the approach remains constant: local, handmade, and anchored in the terroir.
The restaurant calls itself a “table de campagne” – a country table – and the atmosphere matches. With a terrace for outdoor seating, a private room for events, and wheelchair access, it is a place that welcomes everyone. The staff’s enthusiasm is palpable, and the dining room carries the warmth of a well-run family establishment, even as it pushes culinary boundaries.
For those seeking modern cuisine with a conscience, set in the serene Oise countryside, Auberge de Monceaux is a genuinely rewarding stop near Beauvais.
Recognition
Details
History
After falling into disuse, this old coaching inn along the main road between Beauvais and Grandvilliers is now living its best life under new management – the previous owner’s daughters, Manon and Marie Ibert, along with Tom Truy-Courties (ex-Bloempot) and Valentin Gautier, their partners who have more than a few tricks up their sleeve. The space? Light wood, white tablecloths and bouquets of dried flowers, for a Scandi ambiance in which Tom cooks up naturalist beauties – some of which come from their garden, others from nearby farms. The day we went for lunch, the unbeatable lunchtime set menu included: a combination of zucchini, homemade taramasalata and mussels marinière topped with a cucumber-lovage granita; trout from Val du Sillet paired with some decadent smoked cream, haricots verts, capers and lemony edible flowers; before a newfangled pear baked Alaska stuffed with raspberry, tarragon and elderberry sorbet, then covered in a thick coat of barely cooked meringue, charred with a blowtorch. Otherwise, served à la carte: a giant raviolo filled with beef from the Ferme du Pré d’Esky; yellow pollack with sabayon and taramasalata; rhubarb and lemon verbena pavlova… // Jean Pascal
Location
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